Today is the first day of my first-ever Vegan Mofo! Yes, my enthusiasm may not make it past today, but that isn’t going to stop me from the excitement I feel for all this vegan deliciousness.
I wanted to start off both the annual tradition of October and vegan food, as well as a new commitment to myself for choosing to eat healthier and more whole foods with recipe that would get me back into the kitchen cooking (not just reheating or boiling pasta). I chose banana bread because A) I have a huge bag of super ripe frozen bananas in my freezer and B) it’s quite chilly outside and a hot bread just sounded delicious. I got the recipe from an old e-cookbook from Happy Herbivore called Awesome Fat-Free Banana Bread.
I also made a tofu scramble for dinner which was super simple and completely rocked the house. These measurements are exact. Feel free to use more or less of any of them to your own tastes.
- 2 blocks extra firm tofu, pressed
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 2-3 tsp soy sauce
- 1/3 cup nutritional yeast
In a large skillet at medium to medium/high heat, crumble the tofu and allow to cook for a few minutes, moving the tofu around a little bit, breaking it up to your own liking. Add in the garlic powder, onion powder, soy sauce and nutritional yeast, stirring everything together until well coated and hot throughout.
Yeah, it’s a pretty standard tofu scramble. I think it goes really well with a few slices of buttered toast, but it’s pretty amazing just by itself. I kept it simple this time around, but I also like to add in fresh mushrooms or green peppers or even some fresh spinach and let it wilt down. It reminds me a lot of scrambled eggs, but without any of the unpleasantness of what eggs actually are (ie. chicken menstruation).
First day of Vegan Mofo and I’m pretty happy with making two recipes (more cooking than I’ve done in a while). Now I need to find some things to make tomorrow, and also need to find a kick ass recipe for lunches for work next week.